Happy Cheese Makers Since 1978
Yogurt (DS) Sweet - 5 packets (Y5)

Yogurt (DS) Sweet - 5 packets (Y5) (Y5)

5.00 stars, based on 9 reviews
 A creamier, richer and sweeter yogurt. CULTURE INCLUDES: Lactose, Dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis,...
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Reviews 1-5 of 9
St. Agatha , ME

esiest way to make yogurt

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These products you sell are the easiest I have ever seen to use, and the yogathurn is the best thing this side of heaven! I would recomend your products to anyone interested in going the natural route. I have made Mozzarella many times and my husband loves it. I have my own cows which I purchased just so I could try my own yogurt, I am unable to digest yogurt from the stores but I have no issues with this culture and my own milk. Also I will be attempting to try and make some of the other cheeses. Once again thanks for such wonderful products.

Great for Yogurt Cheese

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I like to use yogurt cheese with a poached peach desert. It holds up the the heat of the warm peach when served. Making yogurt cheese tends to concentrate the sharpness of the yogurt and the Y5 culture is great for this as it is less tangy to start with. I've also used it mixed with chives, bacon bits,and shredded cheddar cheese to stuff baked finger potatoes as a finger food at a party.



As a yogurt, it is great when mixed with honey, or fresh fruits.

Cedar Grove, NC

Great starter

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  • quality
  • taste
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My order came quickly and works great. I've made two batches, they were nicely thickened and taste great. I made the second batch using a bit of yogurt I saved from the first batch. It turned out just as good. I'm saving the other 4 packets as backup when my culture fails or the taste changes.

Houston, TX

If you don''t like *tart* yogurt, this is the best!

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  • Best tasting
  • easy to use
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  • None
I love this yogurt culture for making sweet, thick yogurt. I also add 1/4 t flora danica per gallon of milk, which adds a buttery taste. I might even try this with lowfat milk. I always found the store brands were too tart. This is especially good as yogurt cheese. I spread on toast and put Rigoni di Asiago Org. fruit spread on top. YUM!

Oregon, USA

new favorite

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This is the only yogurt so far that I will happily eat completely unsweetened. Straining it in butter muslin for one hour after culturing produces a super thick, creamy, naturally sweet yogurt. Add a tiny bit of maple syrup and a drop of vanilla and it is yogurt heaven.



Commercial yogurt is made horribly sour and then they try to cover up the awful flavor with sickly sweet additions. This would be a good culture to try out on family members that don't normally like yogurt.


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Reviews 1-5 of 9